NORTH WEBSTER

This is the first of two courses in which students learn food preparation techniques with an emphasis on quantity foods, catering, and basic skills needed to be part of a professional food service team. Safety and sanitation standards expected of workers in the foodservice industry are covered, with an emphasis on the Hazard Analysis Critical Control Point (HACCP) system. Work-based learning strategies appropriate for this course are field trips, job shadowing, and school-based enterprises. Simulations, projects, and teamwork provide opportunities for application of instructional competencies.